Dolma for a dinner party — went down extremely well

I made Dolma for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The richly layered profile was the main talking point — no one had quite experienced chess herbs (dill, parsley, tarragon, mint) used that way before.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. I explained the a Caspian seafood restaurant context as I served it which helped people appreciate it fully. doshab grape molasses was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.